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Sweet Potato Noodles with Chai-Spiced Cream Sauce

Sweet Potato Noodles with Chai-Spiced Cream Sauce

  • Yield: 4 servings 1x



For the Chai Spice Mix:

  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

For the Noodles:

  • 6 strips of bacon, diced
  • 1 shallot, minced
  • 1 garlic clove, pressed or grated
  • 2 large sweet potatoes, peeled and spiralized (you can find pre-spiralized veggies at most grocery stores these days)
  • ¾ cup half-and-half
  • 2 whole eggs
  • 1 cup grated parmesan cheese
  • 2 teaspoons of the Chai Spice Mix (or more, to taste)
  • Salt and pepper, to taste
  • Fresh chives or parsley, for garnish
  • Additional grated parmesan, for serving


For the Chai Spice Mix:

  1. Mix the spices together in a bowl until thoroughly blended.

For the Noodles:

  1. Crisp the bacon in a medium pot or a large skillet. Remove with a slotted spoon and set aside. Reduce the heat to medium.
  2. To the drippings, add the shallot and garlic and cook for 1 minute, stirring frequently. Add the sweet potato noodles along with a splash of water and cook for another 5 minutes, or until the noodles are mostly tender.
  3. Whisk the half-and-half, eggs, parmesan cheese, and chai spice mix together in a bowl until thoroughly combined.
  4. Reduce the heat to low and slowly whisk in the cream mixture.
  5. Continue to stir and toss everything together for a few minutes until the sauce thickens and coats the noodles.
  6. The idea is for the sauce to be creamy and silky and thoroughly coating the noodles. It may take several minutes of stirring and tossing to achieve this consistency.
  7. Taste and add more salt, pepper, or chai spice mix, as needed.
  8. Serve immediately, garnished with fresh herbs and additional cheese, as desired.